---PERFECT PECAN PIE (With a few modifications)---
---PIE CRUST---
To start, you'll want to make your pie crust a few hours in advance of making your pie filling, because it will need to chill for at least an hour in the refridge before you use it. You can even make this crust a day or two in advance, if need be.
Ingredients:
- 1 1/4 cup (300 mL) of Unbleached all-purpose white flour
- 1/4 TSP (>2.5 mL) of salt (A generous pinch)
- 1 TBS (15 mL) of white sugar (Again, a generous scoop)
- 1/2 cup (120 mL) of UNSALTED butter (COLD!)
- 1/2 cup (120 mL) of plain vegetable shortening (COLD!)
- Approx. 4-6 TBS (60 - 90 mL) of water (ICE COLD!)
Tools you'll need:
- Food Processor, pastry cutter or a strong blender (Not necessary but REALLY helps)
- Measuring cups/spoons
- Rolling Pin (for later)
- Parchment paper (not necessary, for later)
- Knife (Only if not using a food processor)
- 9 inch (0.2286 meter) Pie Dish
How to make the crust:
First, the food processor, blender, or pastry cutter will definitely help cut down on mess and time, and it will keep your fat cold. If the recipe calls for something to be very cold, please make sure it is. The reason you want to have things cold (and keep them cold) is so your fat doesn't get absorbed by the flour. If this happens, you will not have a flaky crust!
- About an hour before preparation, make sure your fats are cold. Butter is in the refridge, and stick your shortening in the freezer. Also, make sure you have a few ice cubes so that you can have ice water when making the pie dough.
- Starting prep, measure your flour, salt, and sugar into a food processor. Mix together just using the processor. Some people like to stick this mixture in the freezer for a half hour. If you don't have the time, it isn't absolutely necessary.
- Add your cold butter, and your cold shortening. Just pulse this together a few times in the processor. (Meaning, don't hold down the button, just pump it like you would pump the brakes on a slippery road!
) You don't want to over-mix, so just do this until the mixture gets a bit clumpy.- Add your ice water. don't add too little or too much. Use common sense to know how much is enough. Pulse this mixture a few more times. If the right amount of water was added, it should turn into the perfect dough almost instantly. If it's crumbly, add a touch more water. If it's sticky, add a touch more flour... If the dough is rock hard, you may have over-mixed it. The dough should still be fine to use, though.
- Flatten your dough immediately so that it is about the same width as a CD, and a little over an inch thick. Wrap it tight with plastic wrap and stick it in the refridge. This must chill at least an hour.
---FILLING---
Ingrediants:
- 3 Large Eggs
- 2 TBS (30 mL or 1/4 stick) of UNSALTED butter
- 3/4 cup (180 mL) of dark brown sugar
- 1 cup (240 ml) of light corn syrup (KARO if you can get it)
- 2 HEAPING cups (475 mL) of FRESH pecans
- 1 Cup (240 mL) of FRESH pecans (to decorate later)
- 1/4 TSP (>2.5 mL) salt
- 1 TSP (5 mL) of vanilla extract
- 1/3 (80 mL) cup of cream
- (OPTIONAL) 2 TBS (30 mL) of Bourbon, Brandy, or Whiskey
What you'll need:
- Mixing Spoon
- Rubber Spatula
- Big mixing bowl
- Small bowl (for eggs)
- Large Skillet (for roasting pecans)
- Sharp Knife (chopping pecans)
- Cutting board
- Whisk
- Aluminum Foil (Only if you'll need to cover your crust)
Make the filling!
- Preheat oven to 350 F (176.7 C) when you feel the time is right.
- Grease your pie pan with unsalted butter. Cooking spray may be easy, but it will give the crust a weird flavor.
- Roll out your pie crust. When you take it out of the refridge, it may be rock hard. Don't fret. If you try and roll it out now, it will crack and not be circular. Let it rest on a piece of lightly floured parchment paper. When it gets soft, flour the dough, and the rolling pin. Roll it out evenly in all directions until it is about the size and shape of a record LP. Transfer the crust carefully to your pie pan. lightly form it to the pan making sure there are no air bubbles between the pan and the dough. Stick the pie pan in the refridge until the filling is ready.
- Dump the 2 HEAPING cups (475 mL) of pecans into your large skillet. You want fresh pecans, because the oils in older once can make them rancid. Set the heat to medium high. When you start to smell pecans in the air, flip them (Either with the skillet itself, or a spatula) keep them moving. When they are just a slight shade darker, and you can smell more pecan oils, take them off the heat and put them on the cutting board. This should be a quick process as you do not want to burn the pecans.
- Use a very sharp knife, and work it slowly through the pecans. Turn your cutting board and chop the other way... They should be the size of your fingernails. Make sure to chop any strays up as well.
- Using the skillet still hot from the pecans, quickly wipe it out, and take it off the burner then put your 2 TBS (30 mL) of butter in to melt it. While the butter melts, get your other ingredients ready.
- Add the melted butter to the big mixing pan with a rubber spatula.
- Crack your 3 eggs into a small bowl. You want to crack these into a separate bowl in case you get one that is rancid.
- Mix your eggs into the butter and whisk them together.
- Add your Light corn syrup using a rubber spatula since a lot will stick to the sides of your measuring cup.
- You will notice yellow clumps in the mixture. This is just your butter cooling. Don't worry... it will all melt together again in the oven.
- Add your brown sugar, salt, vanilla extract, cream and alcohol (if used). Whisk them together until smooth and creamy. Dump in your chopped, roasted pecans and mix them up.
- Take your pie pan (with the crust already in it) out of the refridge. Slowly pour in the mixture. It is OK for it to be runny, the eggs will take care of that.
- Trim any excess crust so that it is about an inch wide from the filling. If there is a lack of dough around the pie, take the excess and mold it to that section the best you can.
- Use your fingers to roll in the extra dough. Smooth it out, and make it look as even as you can. Use a fork to press down on the sides to make a pretty design. This may push the crust out a bit, use your fingers and just nudge it in to make it look perfect. If you don't want to use a fork, use your fingers to give it that classic pinched look.
- Place quickly into your heated oven, and set the timer for 20 minutes. When the timer goes off, take your pie out and check the crust. If it's browning quickly, cover it with tin foil. Also, now is the time to decorate your pie with the reserve pecans. These did not need to be roasted, or chopped. Decorate to your liking.
- Place the pie back in the oven for 35 - 40 more minutes. check on it when it gets to 10 minutes left of cooking, and 5. When you take the pie out of the oven, the center should look puffed-up (This will fall as it cools) and a bit fluffy. The crust should look golden brown.
- Allow to cool on a pie rack (or on a pot-holder) for at least 2 hours before eating. This will allow the pie to set correctly. ... Make sure to take pictures!
-K-
And I'm still waiting for my blueberry pie. Your dad said you deliver! 
